Be adventurous when cooking stir-fry

Friday

Jul 28, 2017 at 4:00 PM

Dear Lynn,

My daughter’s birthday is coming up and I’d like to make her an Upside-down Cake. Please ask for some delicious, but easy, recipes.

— Deb from Coldwater

Sharon from Litchfield suggests being adventurous with the vegetables in her Stir-Fried Pork and Vegetables. Becky from Lake City makes her Pork Marengo in a slow-cooker. She loves having supper ready when she gets home from work. Chris from Tecumseh sent in her recipe for Pork Chops with Cabbage. Please stop by my blog, Food, Fun and More for a visit at www.lseckerle.wordpress.com. Send recipes and requests to lynneckerle@gmail.com.

STIR-FRIED PORK AND

VEGETABLES

1/4 c molasses

2 T cooking sherry

2 T soy sauce

1 T hoisin sauce

1 lb boneless pork, cut into strips

2 T olive oil

1 c diagonally cut fresh asparagus

1 c sliced carrots

2 T cornstarch

3/4 c beef broth

Sesame seeds

Cooked vermicelli

DIRECTIONS: Combine molasses, cooking sherry, soy sauce and hoisin sauce in a shallow glass dish. Place strips of pork in mixture and turn to coat. Cover and refrigerate at least 2 hours. When ready to cook, heat 1 tablespoon of olive oil in a large skillet or wok. Stir-fry asparagus and carrots until tender-crisp, about 5 minutes. Remove vegetables from pan. Add an additional tablespoon of oil to pan and stir-fry pork strips until brown and cooked through. Return vegetables to skillet. In a small bowl, blend cornstarch and beef broth together until smooth. Pour over pork and vegetables. Cook, stirring constantly, until thickened and heated through. Sprinkle with sesame seeds and serve over hot vermicelli. Note: substitute vegetables with your own favorites.

PORK MARENGO

2 lbs pork roast, cut into bite-sized pieces

1/2 c chopped onion

2 T vegetable oil

1-16 oz can tomatoes,

2 t chicken bouillon granules diced

1/8 t pepper

2 t dried marjoram

1 t salt

1 t dried thyme

1 c fresh sliced mushrooms

1/3 c water

3 T flour

Hot cooked rice

DIRECTIONS: Heat vegetable oil in a large skillet. Brown pork cubes with onion. Transfer mixture to a slow-cooker. In the same skillet, combine tomatoes with juice, chicken bouillon granules, marjoram, salt, pepper, thyme and mushrooms. Stir together, scraping browned bits from the bottom of the skillet. Pour over pork. Cover and cook on low heat for 8 to 10 hours. Turn to high heat. Blend water slowly into flour until smooth. Stir into pork mixture. Cook uncovered until thick, about 15 to 20 minutes. Stir occasionally. Serve over hot rice.

PORK CHOPS WITH CABBAGE

4 pork chops, cut 1/2 inch thick

1 T cooking oil

3/4 t salt

1/4 t pepper

2 c frozen hash-brown potatoes,

2 yellow onions, chopped

thawed

3 c shredded cabbage

1 c shredded carrots

1 T caraway seeds

1/2 c apple juice

DIRECTIONS: Pour cooking oil in a large skillet. Brown pork chops, turning once. Season with salt and pepper. In a large casserole dish, mix together hash-brown potatoes, onions, cabbage, carrots and caraway seeds. Place browned pork chops in a single layer over top of mixture. Pour apple juice into the skillet used to brown pork chops. Heat juice and stir to loosen scrapings from bottom of pan. Pour over top of pork chops. Cover and bake for 40 to 50 minutes at 350 degrees.

— Please stop by my blog, Food, Fun and More for a visit at www.lseckerle.wordpress.com. Send recipes and requests to The Recipe Exchange at lynneckerle@gmail.com

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